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Marshmallow Strawberry Mousse

May 5, 2016

The addition of marshmallows to this strawberry mousse makes it irresistibly sweet, smooth, and creamy. 

Marshmallow Strawberry Mousse

As soon as I saw this beautiful marshmallow strawberry mousse, I immediately knew I was going to make it. I knew it would be good, but I didn’t know it would be that good.

Marshmallow Strawberry Mousse

The mousse has strong flavors of both strawberry and marshmallow and its texture is just perfect—not too airy like whipped cream, but not too dense or overly creamy due to the marshmallows. It’s a great gluten-free dessert for strawberry lovers.

You can skip the topping if you want but it takes only an extra 2 minutes to prepare and makes the whole thing prettier and tastier.

Marshmallow Strawberry Mousse

If you love strawberries, you may also like
10-minute strawberry mousse
Strawberry white chocolate smoothie (so good)
Strawberry cream cake—impressive but not complicated
Strawberry shortcake
Simple strawberry cake

5.0 from 1 reviews
Marshmallow Strawberry Mousse
Yields: 6 individual servings (160 ml in capacity each)
 
Ingredients
Strawberry Topping:
  • 150 g/5.3 oz (1 cup) strawberries, hulled and cut into small pieces
  • 1-2 tablespoons granulated sugar (depending on sweetness)
  • 1 teaspoon finely chopped mint leaves, optional
Strawberry Marshmallow Mousse:
  • 150 g/5.3 oz (1 cup) strawberries, hulled and quartered
  • ¼ cup (60 ml) water
  • 2 tablespoons granulated sugar
  • 100 g marshmallows, mini or large ones cut into pieces
  • ¾ cup (180 ml) cold heavy cream
Instructions
  1. Make the topping: In a small bowl combine strawberries, sugar, and mint leaves. Set aside. While sitting, the strawberries will release their delicious sweet juices.
  2. Make the mousse: Place strawberries, water, and sugar in a saucepan and cook over medium heat until soft, about 3-5 minutes. Remove from heat and transfer to a large bowl. Using an immersion blender (or if you don’t have one, using your regular blender), puree until smooth. Stir in marshmallows and mix until dissolved. If not completely melted, use the blender again until mixture is smooth.
  3. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (somewhere between soft to stiff peaks). Let strawberry mixture cool before adding whipped cream to prevent it from melting. When cool, fold half of the whipped cream into the strawberry mixture, then fold in the rest.
  4. Evenly spoon or pipe mousse into serving dishes, then top with strawberry topping.
  5. Cover and place in the fridge to firm for at least 2 hours before serving, or up to 3 days. The strawberry topping would look best at the same day it's made.

Recipe is adapted from Metukim Sheli Blog

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9 Comments

  • Reply
    Keith @ How's it Lookin?
    May 5, 2016 at 6:18 pm

    They look delicious. I haven’t had mousse in a while, thanks a lot

  • Reply
    Nicole - Cooking for Keeps
    May 5, 2016 at 7:19 pm

    My goodness, these are so beautiful!!!

    • Reply
      Shiran
      May 7, 2016 at 12:23 pm

      Thanks Nicole!

      • Reply
        Ellie
        February 10, 2019 at 10:52 am

        I’m gonna make that

  • Reply
    Erin Mitchel
    October 21, 2018 at 8:51 am

    Is it alright if I melt the marshmallows first before i add them into the mousse?

    • Reply
      Shiran
      October 22, 2018 at 6:03 am

      Hi Erin, it’s easier to add them to the warm mixture, but yes, you can use them melted.

  • Reply
    VIVIAN PHELAN
    February 3, 2019 at 3:41 pm

    I’d like to make this and put into a piping bag and pipe at a later time in tart bases for a catering function of 300 will it work

    • Reply
      Shiran
      February 6, 2019 at 5:05 am

      Hi Vivian, once the whipped cream is added, you should pipe it right away.

  • Reply
    Kaida
    April 16, 2019 at 2:21 pm

    This recipe is the best!! So simple and easy, my go to for sweet treats for my gluten free family members. I actually swapped out the strawberries for raspberries this time around (same measurements, and diced) and it was even more delicious. Next time, I’m going to try blueberries. Different fruit each time is my plan 😊

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